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Print this Recipe    Summer Pudding 04

CANADIAN SUMMER PUDDING
(Serves 8)

7 cups fresh summer beerries (blueberries, raspberries, blackberries,
sliced strawberries)
1 cup granulated sugar
6 to 9 slices day old French or italian bread from round loaf

In large saucepan, combine berries and sugar. Cook over medium
heat stirring, just until sugar has dissolved and berries start to
release juices. Reduce heat to low; simmer 10 mins or until fruit
is tender. Set aside. Line a 6 cup bowl with plastic wrap. Cut
crusts from bread slices. Line base and sides of bowl with 3 or
4 slices, cutting to fit where necessary. Spoon half of berries
with some of their juice into bowl. Top with layer of bread slices,
pressing down on fruit. Spoon any remaining juice evenly over
bread; press down. Cover bowl with plastic wrap. Place plate
(slightly smaller in circumference than top of bowl) on top. Place
heavy weight, such as large can of tomatoes on plate. Refrigerate
at least 12 hours or up to 24 hrs, until bread has asorbed juice
andhas become uniformly colored. To serve, remove weight, plate
and plastic wrap from top. Invert serving plate on top of bowl.
Turn upside down; lift off bowl and remove plastic wrap. cut
pudding into wedges; serve with Creamy Rum Sauce.


Creamy Rum Sauce

1 cup low-fat yogurt
3 tblsp packed brown sugar
2 tblsp dark rum

In small bowl, combine yogurt, sugar and rum, stirring until smooth.
Makes 1-1/4 Cups.

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